Argentinean Chimichurri Sauce Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Argentinean Chimichurri Sauce Recipe). A unique chimichurri sauce that is great on everything! What makes it unique? It is a little thicker than the normal chimichurri with tomato and onion pieces. I have used in on fish, flank steak and chicken. I have even mixed it into classic spaghetti sauce recipes.

Brief

Prep 10 mins

Additional: 8hrs

Total: 8hrs10 mins

Servings: 8

Yield: 2 cups

Argentinean Chimichurri Sauce Recipe

Ingredients

1 onion

minced

1 tomato - peeled

seeded

and minced

4 cloves garlic

minced

½ cup chopped fresh flat-leaf parsley

1 tablespoon dried oregano

1 tablespoon paprika

1 tablespoon coarse salt

1 teaspoon ground black pepper

½ cup olive oil

¼ cup red wine vinegar

¼ cup water

Joe's Perfect 'Anti-Sour Mix' Margarita

Side Dish

Directions

Step 1

Toss onion tomato garlic parsley oregano paprika salt and pepper together until evenly combined. Add olive oil red wine vinegar and water; stir well to combine. Refrigerate until flavors are blended 8 hours to 3 days.

Nutritional Information

Argentinean Chimichurri Sauce Recipe

Servings Per Recipe:8

Calories: 144.6

% Daily Value *

Protein: 0.9g 2%

Carbohydrates: 5.7g 2%

Dietary Fiber: 1.5g 6%

Sugars: 1.8g

Fat: 13.8g 21%

Saturated Fat: 1.9g 10%

Vitamin A Iu: 961.4IU 19%

Niacin Equivalents: 0.5mg 4%

Vitamin B6: 0.1mg 7%

Vitamin C: 10.8mg 18%

Folate: 16.4mcg 4%

Calcium: 28.1mg 3%

Iron: 1mg 5%

Magnesium: 10.8mg 4%

Potassium: 153mg 4%

Sodium: 725.4mg 29%

Calories From Fat: 124

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.